• 750g Uncooked King Prawns
  • 2 Garlic Cloves, Crushed
  • 1/2 tbs Olive Oil
  • 150g Rice Vermicelli
  • 1 medium Lemon
  • 155g Snow Peas, sliced thinly lengthways
  • 1/2 cup Freshzest Mint, finely chopped

Garlic Prawn, Mint and Noodle Salad.


Preparation Time: 20 Minutes

Cooking Time: 10 Minutes

Serving Size: 3

  1. Shell and de-vein prawns, leaving the tails on. Combine garlic cloves, olive oil and garlic in a bowl. Cook prawns on a barbecue hot plate for a few minutes on each side, until colour changes.
  2. Place Vermicelli in a mixing bowl and cover with boiling water. Stir gently until vermicelli is tender and strain. A small amount of olive oil can be added to the vermicelli and mixed through to make mixing easier.
  3. Combine prawns, noodles, peas, mint, 2 tsp of lemon rind and the juice of a lemon in a large bowl. Season to taste. Serve.
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